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Texas Sheet Cake Recipe

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★★★★★

4.2 from 35 reviews

This classic Texas Sheet Cake recipe delivers a moist, rich chocolate cake baked in a single sheet pan and topped with a luscious chocolate frosting. It’s perfect for gatherings, easy to make, and sure to satisfy any chocolate lover’s craving with its tender crumb and creamy, spreadable frosting accented by optional crunchy pecans.

Ingredients

Scale

For the Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter (2 sticks)
  • 1 cup water
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tablespoon vinegar)
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Frosting

  • 1/2 cup unsalted butter (1 stick)
  • 1/4 cup unsweetened cocoa powder
  • 6 tablespoons milk
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a rimmed sheet pan with high edges to prevent the batter from overflowing during baking.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking soda until well combined, ensuring even distribution of dry components.
  3. Heat the Wet Ingredients: Place the butter, unsweetened cocoa powder, and water in a medium saucepan over medium heat. Stir continuously as the mixture melts and blends. Bring it to a gentle boil, then remove promptly from the heat to prevent burning.
  4. Combine Batter: Pour the hot cocoa mixture into the dry ingredient bowl. Stir gently until combined but avoid overmixing. Add in the buttermilk, eggs, and vanilla extract. Mix until the batter is smooth and fully incorporated. Note the batter will be thin in consistency.
  5. Bake the Cake: Pour the prepared batter evenly into the greased pan and smooth the surface using a spatula. Bake in the preheated oven for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back to touch.
  6. Start the Frosting: While the cake bakes, melt the butter together with cocoa powder and milk in a clean saucepan over medium heat. Stir until the mixture is smooth and starts to steam but does not boil.
  7. Finish the Frosting: Remove the saucepan from heat immediately and whisk in the powdered sugar and vanilla extract until the frosting becomes smooth and pourable.
  8. Frost the Cake: As soon as you remove the cake from the oven, pour the warm frosting evenly over the hot cake. Use a spatula to spread it gently toward the edges for full coverage.
  9. Add Pecans and Cool: If using, sprinkle the chopped pecans over the frosting while still warm for added texture and flavor. Allow the cake to cool completely in the pan before slicing and serving.

Notes

  • Using buttermilk adds moistness and slight tang but can be substituted with milk plus vinegar if unavailable.
  • Be careful not to overbake; the cake should remain moist and tender.
  • Warm frosting spreads more easily over the hot cake for a smooth finish.
  • Chopped pecans are optional but add delightful crunch and flavor.
  • Store leftovers covered at room temperature for up to 3 days or refrigerate to extend freshness.

Keywords: Texas sheet cake, chocolate cake, easy chocolate cake, sheet cake recipe, classic dessert, chocolate frosting cake

Find it online: https://foodiecara.com/texas-sheet-cake-recipe/